Homemade Tzatziki (Greek cucumber yogurt dip) is easy to put together with just 7 ingredients. Creamy, fresh, tangy and garlicky! Makes an excellent appetizer with lightly toasted pita bread and vegetables.
When it comes to Greek food, gyro and hummus are my favorites. But what is one thing that you must have for your gyro? Tzatziki! The cucumber yogurt dip is fresh, creamy, little tangy and little garlicky. It balances out the hearty gyro meat. Actually, it goes well with many other proteins too, like chicken, beef and even fish.
Tzatziki is pretty easy to put together. The most important ingredient is cucumber of course. I like to use English cucumber. It’s sweeter than regular cucumber, which is great in tzatziki. One thing to keep in mind that cucumber is 96% water. If cucumber releases too much water, it will dilute the flavors and thin out the consistency of the dip. So we need to eliminate as much water as possible from a cucumber. First, spoon out all the seeds. Seeds release water. Second, salt the diced cucumber and let them sit for 30 minutes. The salt will draw out a good amount water. Wrap the cucumber in paper towels and squeeze to release more water. After those steps, your cucumber is good to go. Combine with the garlic, dill, white wine vinegar, salt and pepper. Let it sit in the fridge for at least one hour for the flavors to blend and develop. It’s ready to be enjoyed!
I like to serve the tzatziki with lightly toasted pita bread. The warm and crispy bread is excellent with the cold and creamy tzatziki! Fresh vegetables would be nice too! And of course, serve along side with meats. Next week, I’m sharing a meatball recipe that will go perfect with this tzatziki. Remember to come back and check it out!
Tzatziki (Cucumber Yogurt Dip)
Yield 2 1/2 cups
- ½ large English cucumber
- 2 small garlic cloves (smashed and finely minced)
- 3 tablespoons white wine vinegar
- 16 ounces full-fat plain Greek yogurt
- 1 tablespoon fresh dill (chopped)
- kosher salt
- 1/8 teaspoon ground black pepper
- For the cucumber, trim the ends and peel. Cut it in half lengthwise. Remove all the seeds with a small spoon. Cut into 1/8-inch dices. Transfer to a colander. Sprinkle with ¼ teaspoon of salt and toss. Let to drain for 30 minutes. Wrap the cucumbers in 2 layers of paper towels. Squeeze out as much liquid as possible. Pat the cucumber dry with more paper towels.
- In a medium bowl, whisk together minced garlic and vinegar. Add yogurt. Mix well. With a spoon, gently fold in the cucumber, dill, 1 teaspoon salt and black pepper. Taste and adjust the seasoning if needed.
- Transfer the dip into an air-tight container and keep in the fridge for at least 1 hour before serving.
- Storage: The dip can keep in the fridge for up to 1 week.
- If you don’t have white wine vinegar, you can use white vinegar. But don’t add all at once, as white vinegar is more acidic. Add half, taste, and adjust.
- For the pita bread, I cut them in 8 and toast them on a skillet over medium-high until lightly golden brown on both side.
(Adapted from The Splendid Table)